Oxidative Stability and Shelf Life of Crackers, Cookies, and Biscuits

摘要: Abstract Cookies, crackers, and biscuits are foods that contain substantial amounts of lipid (i.e., fat). Introductory comments will be provided to define cookies, biscuits. The introduction followed by a discussion on the ingredients issues related common aforementioned products. Product stability strategies control oxidation through use antioxidants packaging presented. Whenever possible, hypothesized mechanisms antioxidant activity supporting research wherever necessary in some cases authors may include comments. chapter information is based literature after 1990 with only few exceptions. recommend reader conduct search for references prior as foundation antioxidant, particular synthetic, application crackers can traced 1950s.